Dark Secret Pudding

One cup sugar, three eggs, three tablespoons flour, one teaspoon baking powder, one cup dates cut fine, one cup walnut meats cut fine. Bake one-half hour in loaf. When cold break up and serve with two oranges and two bananas sliced, that have stood awhile with a little sugar over them. Put whipped cream over all.

Mrs. Parsal.

Date Pudding

One cup dark brown sugar, one cup sour milk, one pound stoned and chopped dates, one teaspoon soda, spice to suit taste, graham flour, enough to make rather stiff. Dredge dates-in wheat flour. Add a little salt. Steam two hours. Eaten with any kind of sauce, it will do in place of cake, and will keep two months in a dry, cool place in a jar. Steam slowly, as you want it.

Oatmeal Pudding

One-half cup of shortening, one cup of brown sugar, one cup of sour milk, one teaspoon of baking soda, one cup raisins, one cup of flour, two cups of oatmeal, a little nutmeg, cinnamon, cloves. Steam one hour.

Mrs. Babson.

Crumb Pudding

One cup bread crumbs, one cup flour, one cup sugar, one egg, one cup each of currants and raisins, one cup of nuts (if desired), one cup of boiling water, one tea-spoon each of cinnamon and cloves, one teaspoon of soda, a pinch of salt. Steam three hours. Serve hot with "hard sauce." Keeps well. Steam as you need it. Mrs. F. D. Yeaton.

Lemon Pudding

One quart of boiling water. Four tablespoons corn starch dissolved in a little cold water. Add gradually boiling water and cook until thick. Add three cups sugar, the grated rind of one lemon and juice of three lemons. Cook until sugar is dissolved. When cold, add beaten whites' of four eggs and beat until thick. Set on ice to cool and eat with soft custard made with yolks of four eggs, one pint of milk and one-half cup sugar, a little salt, or serve with whipped cream.

Mrs. Parsal.

Peach Pudding

Make a batter of one cup flour, one heaping tea-spoon baking powder, one heaping tablespoon of butter, and milk to mix. Pour this over sliced peaches sweetened with one-half cup sugar. Bake thirty minutes, turn out on a plate and serve with cream. May use apples or other fruits. Mrs. H. M. Price.

Bread Pudding

Break six thin slices of bread in pan, pour over quart of milk, let get hot, yolks of seven eggs, beat with cup of sugar, stir in milk and bread, flavor to taste, beat six whites, tablespoon of sugar to one white, put over pudding and brown. Mrs. Mershon.

German Peach Pudding

Separate two eggs, beat the yolks, add a cup of milk, half a teaspoon salt and a tablespoon melted butter. Mix and beat in a cup and half of flour that has been sifted with three level teaspoons baking powder. Stir in carefully the well beaten whites and pour the batter into a shallow greased pan. Put halves of peaches over the top, sprinkle with six tablespoons of granulated sugar and bake in quick oven for half an hour. Serve warm with cream or hard sauce.